Psssst—-Gather ’round everyone, I have a secret to tell you. You know those soft, frosted sugar cookies that you see in those plastic containers at the grocery store? The ones that have changing color schemes depending on the season and upcoming holiday? Well, you can make them at home, only BETTER! I don’t buy them myself, but if someone offered me one, I guess I’d have a hard time saying, ” no, thanks.” They’re nicely decorated, make you feel festive, and it’s so easy to buy a package and put them out on a plate, what’s the harm? Artificial ingredients, that’s what.
I’ve found a recipe for a homemade version that blows the competition right out of the water. These taste buttery and delicious because, well, they’re made with real butter, with real vanilla, and real eggs. Real beats artificial every time. These are easy to make and they can be customized to the season or holiday just by tinting either the cookie dough or the frosting with food coloring and sprinkling on some decorative sugars or jimmies. The only problem once you make these is that they taste so much better than the store-bought, you won’t want to stop at having just one. So having a batch of these around is kind of a problem, but at least it’s a good problem to have. 😀
ANYTIME FROSTED SUGAR COOKIES
Yield: 2 – 3 dozen large cookies
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 cups ( 3 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
1. Preheat oven to 350*F. Line baking sheets with parchment paper or grease lightly.
2. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.
3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2 – 3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla.
4. With the mixer on low speed, add the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
5. When you are ready to bake the cookies, scoop a scant quarter cup of cough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2 – 3 inches apart. Bake about 10 – 12 minutes or just until set. (Do not over bake.) The edges should be only very lightly browned if at all. Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- 4 – 5 cups confectioners’ sugar, sifted
- 1/3 cup ( 5 1/3 Tbsp.) unsalted butter, melted
- 1 Tbsp. vanilla extract
- 7 – 8 Tbsp. milk, plus more as needed
- food coloring, optional
- sprinkles and colored sugars, optional
To frost the cookies:
1. Place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or knife to frost the cooled cookies. Top with sprinkles as desired. Store in an air-tight container.
SOURCE: Martha Stewart